Mixed Berries in Rosé Wine Fruit Soup with Honey Mascarpone

mixed fresh berries macerated in a rosé wine with honey mascarpone (fruit soup) in cup
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The scorching heat of midsummer have passed, yet the days are still long and warm.  Almost every table on the promenade has on it a carafe or bottle of rosé.  Both locals and the late-season flock of weary summer tourists, relaxing after a long day at the beach, nurse their glasses while observing the passersby. Wander past the bistros in trendy St. Tropez or in the smallest seaside towns in Provence and this is the scene most evenings.  Although rosé has long had a terrible image problem, this has never been the case in the south of France where they drink rosé with virtually every meal. 

For most of the rest of the world, however, drinking pink has meant something cheap and sweet, nothing at all like what you find in the south of France.  Even now, as more varieties of rosé find their way onto market shelves around the world, it still is not considered a “great” wine. two cups of mixed fresh berries macerated in a rosé wine with honey mascarpone (fruit soup) in cup Rosé may not require the same deep reflection as a big red but it’s not a frivolous wine by any means.  This food-friendly wine whispers: follow me to the seaside or the country for a picnic with some crusty bread, ripe tomatoes, black olives, fragrant basil and perhaps some cheese?  It taunts you to pour another refreshing glass as it sits quietly sweating tiny beads of water in its slushy bucket of ice.  It says: relax, slow down, enjoy yourself.  There’s something about drinking rosé under the sun, or after a long hot day, it’s almost a requirement.   mixed fresh berries with honey mascarponeOnce you’ve met and fallen under her spell, rosé will beckon you with her crisp freshness.  But don’t underestimate her.  Her approachability and upfront nature belies her versatility.  At once elegant and easygoing rosé pairs beautifully with foods both savory and sweet. Her taste, color and intoxicating scent has the power to transport you to that place by the sea no matter the current season, making you want to reach for it all year long, essentially liquid summer. mixed fresh berries macerated in a rosé wine with honey mascarpone (fruit soup) in 2 cups Pin It

Here fresh berries are macerated in a rosé wine syrup.  Sweet but not too much so, this chilled soup is just right served as a light dessert on a hot day or at the end of a rich and elaborate meal.  I suggest you serve it chilled with a dollop of honeyed mascarpone cheese or if you’d prefer a scoop of berry sorbet.

RECIPE: Mixed Berries in Rosé Wine (Fruit Soup) with Honey Mascarpone


  • 1cup/ 250ml rosé wine
  • 1/4 cup/ 50g sugar (I used organic evaporated cane juice)
  • 6 oz strawberries, washed and quartered (preferably organic)
  • 6 oz blueberries, washed (preferably organic)
  • 6 oz blackberries, washed (preferably organic)
  • 6 oz raspberries, washed (preferably organic)
  • ½ cup/ 120g mascarpone cheese
  • 1 Tablespoon /15ml honey (I used raw wildflower honey)
  • 1 Tablespoon/ 15ml milk
  • A few fresh mint leaves for garnish (optional)


  1. Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 5 minutes. Remove from the heat and let cool slightly.
  2. Place the fruit in a large bowl and gently pour the wine mixture over. Cover and refrigerate until cold.
  3. In a separate bowl, combine the mascarpone and honey. Add the milk and stir until well combined.
  4. To serve, ladle berries with wine into wine goblets, dessert bowls, or even teacups.
  5. Dollop the mascarpone over fruit, and serve immediately.


As an additional garnish, set aside a little of the fresh fruit to top the soup or a few sprigs of fresh mint.

Preparation time: 15 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 6

Copyright © 2010-2011 gourmande in the kitchen.

Have you tried rosé?


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  1. says

    You whisked me away to a quaint cafe on the streets of St Tropez with this dessert. I don’t drink so can’t truly appreciate this dessert but I’m sure it tastes refreshing and delicate!

  2. says

    This is beautiful Sylvie! And so simple too. I used to love Rosé. Still do, but Reisling & Shiraz have quickly taken No 1 spots in the white and red categories for me. I have made something similar with Moscato in the past 🙂

  3. says

    I think we use far to little rosé wine in sweets and desserts, I’m happy you are doing something about that Sylvie. thank you for the inspiration!

  4. says

    No need to temp with rose. I am a staunch fan, loving its dry crispness and fruit. It’s often mistaken for white zin and couldn’t be farther from it. Wonderful recipe, gorgeous photos. You’ve described this time of year so very well!

  5. says

    The rose I’ve had is the cloyingly sweet kind, not the “liquid summer” you so eloquently describe here. Beautiful berry soup! I’m tempted to stop working right now and grab a bottle of Rose. Is 1:00 pm too early???

  6. says

    This is out of the world Sylvie! and so are the photographs.. reading thru and looking at the photographs it makes me feel in my heart that I can see the ocean across the bowl of fruits if I stretch a little bit further. The mood is just the prettiest. We got ourselves some rosé wine from the local market here and this is on the to do list once it cools down to 70s or even 80s here.

  7. says


    These images are just stunning… and this is the type of recipe that I just love!! I love Rose too but good Rose is not as easy to find here in the OC as it is in France!
    After seeing this recipe, I am going to have to find a good Rose and make this!!!

  8. says

    A refreshing and colorful dessert! Not quite ready to say goodbye to these lovely fruits so am really going full out on berries, like a camel storing water to take me through the winter months!

  9. says

    There is such a lovely softness to your words and your images.
    Just what I needed before heading off to the mayhem of school lunches and breakfast chaos with the kids.
    Beautiful fruit. I am sad to see summer leave us but am a lover of all things Autumn.

  10. says

    i have always loved rose’ even though it’s not always the popular choice, i drink it because i enjoy it . . . i’m betting this is lovely to eat because it’s sure lovely to look at!

  11. says

    Whimsical and absolutely charming Sylvie. I couldn’t agree more with the magic of Rosé. The hub was bowled over by it on his recent visit to France, and carried a bottle back for me. I loved it immensely … crisp freshness is the word. It is lilting and beautiful for light summer evenings…and you celebrate it with this summer soup. BEAUTIFUL!!

  12. says

    I love this post, Sylvie. I had tried to like rose’ the past few summers, with no success. But this summer was different. I know I drank more rose’ this summer than any other wine. A friend served a sangria made of rose’ and bourbon, along with crushed blueberries and fresh rosemary. It was beautiful.

  13. says

    The way you explained us took me on a trip to France. I love mixing fruits with wine but never had this before. The photos are SO beautiful .. the plane white is like a dream.

  14. says

    I love reading your blog – it’s so inspiring and the photos are always so incredibly beautiful. Get it right and rose can be delicious too – it has had far too many years of bad press and people thinking it all tastes like honeyed Blossom Hill! To me rose absolutely says summer, seafood and sunshine. Wish we weren’t moving into autumn…

  15. says

    We drink a lot of chilled rosé all summer – but then again, “we” are French 🙂 And husband loves macerating summer fruit in it. It does make a delicious, refreshing and elegant dessert. And even better with mascarpone.

  16. says

    Oh my gosh, this is perhaps the BEST SOUP I ever came across on the net. I have not tried rose wine and this looks so good to me. Hats of to you and cheers, sonia !

  17. says

    Rosé -and pastis too- are drinks strongly associated with the South of France (and Summer) and they invariably bring back good memories to me.
    I see your beautiful dessert is fully inspired by your recent holidays 😉

  18. says

    I actually prefer rose wines as I am still learning to appreciate wine and all its complexities. This sounds like such a beautiful treat with the combination of wine, honey and berries….

  19. says

    I think rose wine gets a bad rap – there are some fairly serious rose’s out there, not at all sweet and girly. Also, interestingly, on the first wine course I ever did we ewre told that if you could serve only one wine with a full 3-course meal, it should be a rose or a sparkler! Gorgeous shots, as always 🙂